Table 5. DPPH radical scavenging activity of the milk jam with various contents of black garlic extracts

Samples1) DPPH radical scavenging activity (%)
Control 70.14±0.962)d3)
BG7.5 79.07±3.17c
BG15.0 83.19±1.30b
BG22.5 85.50±1.35b
BG30.0 90.83±1.18a
Control, 0% black garlic extracts; BG7.5, 7.5% black garlic extracts; BG15.0, 15.0% black garlic extracts; BG22.5, 22.5% black garlic extracts; BG30.0, 30.0% black garlic extracts.
Values are mean±SD.
Means with different letters in the same column are significantly different by Duncan’s multiple range test (p<0.05).